Description
A quick and creamy homemade broccoli cheddar soup that rivals restaurant versions.
Ingredients
Scale
- 1 Tbsp butter
- 1 medium yellow onion, finely chopped
- 1/4 cup salted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 2 cups half and half
- 12 oz fresh broccoli, roughly chopped florets
- 2 carrots, peeled and chopped
- 1/2 tsp kosher salt
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp dry mustard (or 1/2 tsp regular mustard)
- 1/4 tsp black pepper
- 2 cups cheddar cheese, preferably freshly grated
Instructions
- In a Dutch oven, melt 1 tablespoon of butter over medium heat. Add the finely chopped onion and sauté until soft and translucent.
- Add 1/4 cup of salted butter. Once melted, whisk in the all-purpose flour and cook for about 1 minute to form a roux.
- Gradually whisk in the chicken broth and half and half until smooth and combined.
- Add the chopped broccoli, carrots, and all spices. Let simmer on low to medium-low heat for about 10-15 minutes, or until veggies are tender.
- Blend the soup to your desired creaminess using an immersion blender or regular blender.
- Turn off the heat and slowly stir in the grated cheddar cheese until fully melted and incorporated.
- Taste and adjust seasonings as desired. Serve in bowls, optionally garnished with extra cheese, black pepper, and croutons.
Notes
For a vegetarian option, replace chicken broth with vegetable broth. Add more vegetables like spinach or cauliflower for extra nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 70mg